Evelyn Rose, Judi Rose

Borscht on the Rocks

Preparation info
    • Difficulty

      Easy

Appears in
Mother and Daughter Jewish Cooking: Two Generations of Jewish Women Share Traditional and Contemporary Recipes
Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

  • About

Ingredients

  • 225 g (8 oz) soured cream
  • ice cubes

Method

Make the soup with vegetable stock. Chill thoroughly. Just before serving, whisk in the soured cream. Fill wineglasses a third full with ice cubes and fill up with the chilled borscht.